Lemon Verbena and Sage Biscuits

Lemon verbena has the most authentic lemon flavor of any herb, although you can substitute lemon balm (plus a little fresh lemon zest if you like a lot of lemon flavor). Ingredient tip: If you can find it, pineapple sage (Salvia elegans) makes a flavorful stand-in for regular sage. Serving tip: Serve for brunch with an egg-cheese casserole.

Recipe Yield:
12 servings

Recipe Calories:
216

Recipe Ingredient Details:

1 1/2cupsunbleached all-purpose flour

1cupwhole-wheat pastry flour

1/2cupfine cornmeal

1/3cupturbinado sugar

1tablespoonbaking powder

1/2teaspoonsea salt

6tablespoonscold unsalted butter (cut into pieces)

1/4cupsnipped fresh lemon verbena leaves

1tablespoonsnipped fresh sage leaves

1/4cupsliced almonds

1egg

1tablespoonfresh lemon juice

1cuplow-fat buttermilk

1teaspoonvanilla extract

1egg(beaten, for brushing)

Recipe Instructions:
Preheat oven to 425°. In a large bowl, combine flours, cornmeal, sugar, baking powder, and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add lemon verbena, sage, and almonds; mix until combined.
In a separate bowl, whisk together the egg, lemon juice, buttermilk, and vanilla extract until smooth. Make a well in the center of the flour mixture; pour egg mixture into well. Mix together, folding lightly just until dough clings together.
Turn dough onto a lightly floured surface. With floured hands, pat dough into a 12-inch square. Cut into 12 squares. Transfer to an ungreased baking sheet. Brush tops with beaten egg. Bake for 12–15 minutes, or until lightly browned. Cool slightly on a baking rack; serve warm.